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All Journal MARLIN : Marine and Fisheries Science Technology Journal Jurnal Perikanan
Firdaus, Nur Aini Azhar
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science

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Penambahan Tepung Ikan Cakalang Sebagai Sumber Protein Pada Tingkat Kesukaan Tortilla Chips Firdaus, Nur Aini Azhar; Rostini, Iis; Arief, R. Mochamad Candra Wirawan; Pratama, Rusky Intan
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1638

Abstract

Innovations to increase protein content in tortilla chips can be achieved by adding skipjack tuna flour. This study aims to analyze the percentage of skipjack tuna flour addition in the production of tortilla chips that are most preferred by panelists and to analyze the proximate composition of the most preferred tortilla chips. This study was conducted at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, University of Padjadjaran, and the Laboratory of PT Saraswanti Indo Genetech in February 2025. The research method used was experimental with 4 treatments and 25 semi-trained panelists as replicates. The treatments involved adding skipjack tuna flour to tortilla chips at levels of 0%, 7.5%, 10%, and 12.5%. The parameters observed were organoleptic characteristics (appearance, aroma, texture, taste) and chemical characteristics (protein content, ash content, fat content, moisture content, and carbohydrate content). The data obtained will be analyzed using the Friedman test and Bayes' equation. The study concluded that the addition of 12.5% skipjack tuna flour was the most preferred treatment, with an average score of 6.28 for appearance, 7.64 for aroma, 8.04 for texture, and 8.84 for taste. The alternative value for the treatment with 12.5% skipjack tuna flour addition was 8.21. The proximate analysis results of the most preferred tortilla chip treatment showed a protein content of 7.56%, ash content of 1.82%, fat content of 20.67%, moisture content of 4.35%, and carbohydrate content of 65.60%.
ANALISIS STRATEGI PEMASARAN PEMPEK OMO KOTA BANDUNG Junianto, Junianto -; Affandy, Faried; Firdaus, Nur Aini Azhar; Anggreini, Diah Ayu; Putri, Zaky Yoana
MARLIN Vol 5, No 2 (2024): (Agustus) 2024
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V5.I2.2024.125-140

Abstract

Pempek OMO is an MSME that produces Palembang speciality food, pempek. In the same area, of course, there are competitors with the same product. To maintain production, Pempek OMO must have a strategy so that it can continue to compete. Therefore, it is necessary to analyze the marketing strategy of Pempek OMO. This research is categorized as qualitative research using primary and secondary data. Primary data is obtained through surveys to the place and interviews with the owner of Pempek Omo, while secondary data is obtained through literature available on the internet. Then SWOT analysis was conducted, internal factors and external factors of pempek OMO production. The result of the research is that the value-added ratio obtained is greater than 40%, which means that the business or production process of Pempek Omo has a high added value. 
Co-Authors Affandy, Faried Anggreini, Diah Ayu Arief, R. Mochamad Candra Wirawan Iis Rostini Junianto, Junianto - Putri, Zaky Yoana Rusky Intan Pratama